Ingredients:
1 1/2 cups pecan halves
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter, room temperature
1 cup sugar
1 tablespoon sugar
1 cup flour
3 eggs, room temperature
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated orange zest
Directions:
Preheat oven to 350F.
Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes.
Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes.
Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside.
Beat remaining 1/2 cup butter and cup sugar until light and fluffy.
Beat in eggs, one at a time, until combined.
In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest.
Pour into prepared pan, smoothing top.
Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes.
Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.